Vol. 12, Issue 4 (2023)

Author(s):
Pooja JS and Rachana CR

Abstract:
Consumption of foods high in natural antioxidants improves an organism's antioxidant status by protecting it from oxidative stress and damage. Bioactive peptides produced by lactic acid bacteria in natural sources such as dairy foods have gained interest as a potential source of biotherapeutic peptides. Thus, this study was conducted to evaluate the effect of fermentation on antioxidant activity of milk from Vechur and Kasargod Dwarf cattle during storage at 5 °C for 21 days. Water-soluble crude peptide extracts were prepared by high-speed centrifugation. The water-soluble peptides from Kasargod Dwarf and Vechur cattle by fermentation showed maximum antioxidant activity on 21st day of storage. The antioxidant activity of fermented milk samples was increased with increasing storage period. This increase in antioxidant activity may be due to continous slow release of peptides from different types of casein after fermentation which possess antioxidant effect.